Dear Students the Lecture Notes has been uploaded for the following topics:</br>Classification; Simple Sugars: mono and disaccharides, Hygroscopicity and solubility, optical rotation, muta Rotation., </br>Classification; Simple Sugars: mono and disaccharides, Hygroscopicity and solubility, optical rotation, muta Rotation., </br>Pectins, gums and seaweeds – structure &properties. Dietary fibres - Food sources, functional role., </br>Oligosaccharides: structure and occurrence., </br>Polysaccharides: Starch-amylose and amylopectin-properties, Cellulose, </br>Fatty acids - classification. Lipids - classification - simple and compound lipids, sterols. Food lipids and health. , </br>Physical properties of fats and oils: crystal formation, polymorphism, melting point, plasticity.
Dear Students the Question Bank has been uploaded for the following topics:</br>MCQ
Dear Students the Puzzles has been uploaded for the following topics:</br>Biochemistry classification, </br>Biochemistry classification
Dear Students the Resource Link has been uploaded for the following topics:</br>Amino acids</br>Protein</br>Vitamins
Dear Students the Youtube Video has been uploaded for the following topics:</br>Carbohydreates</br>Fats</br>Protein
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Chemical properties of fats – Hydrolysis, saponification, halogenation., </br>Chemical properties of fats – Hydrolysis, saponification, halogenation., </br>Physical properties of fats and oils: crystal formation, polymorphism, melting point, plasticity., </br>Shortening power of fats, smoke point., </br>Hydrolytic rancidity and oxidative rancidity. Chemical constants., </br>Amino acids - Definition, structure and classification., </br>Protein - classification and structural conformation, Food sources and biological role., </br>Properties of proteins in food systems: solubility, hydration, foam formation & stabilization, gel formation, emulsifying effect. Denaturation.
Dear Students the Lecture Notes has been uploaded for the following topics:</br>Sweetness: structure-activity relationship and sweetness index; Dextrose Equivalent; Sugar alcohols., </br>Chemical properties of fats – Hydrolysis, saponification, halogenation.
Dear Students the Question Bank has been uploaded for the following topics:</br>All Units, </br>All Units
